Maple Swiss Chard Salad with Turkey
A sweet and earthy salad with delicious fall ingredients.
Servings 6 people
Calories 346kcal
Equipment
- Mixing bowl
Ingredients
For the salad:
- 1 bunch rainbow chard approximately 5 cups of chopped leaves
- 1 cup shredded turkey
- ½ cup dried cranberries
- ½ cup pecans
- 1 apple diced
For the dressing:
- ¼ cup olive oil
- 3 tablespoon apple cider vinegar
- 2 tablespoon maple syrup
- 1 tablespoon dijon mustard
- ⅛ teaspoon sea salt
Instructions
- Prepare the chard by washing the leaves and removing them from the stems. Roughly chop the leaves. You can add the stems to the salad too, but I recommend chopping them into smaller pieces.
- In a large bowl, combine the chard, turkey, dried cranberries, pecans, and diced apples. In a separate bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and dijon mustard. Taste and add salt if desired.
- Pour the dressing over the salad and toss until well coated. Top with extra pecans or dried cranberries if desired. Enjoy!
Notes
- If you are making this at another time of year/do not have leftover Thanksgiving turkey, you can prep turkey by putting turkey breasts in the crockpot on low for 4-6 hours. When they're finished cooking, shred them with a fork, add what you want to the salad, and store the rest in the fridge or freezer.
- This salad will last for 3-5 days in the fridge in an airtight container.
Nutrition
Serving: 1serving | Calories: 346kcal | Carbohydrates: 20g | Protein: 30g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 453mg | Potassium: 585mg | Fiber: 3g | Sugar: 15g | Vitamin A: 3100IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 2mg